Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt.

Elena Arena,Biagio Fallico,Virgilio Giannone,Paolo Rapisarda,Alfio Spina,Maria Allegra,Agata Mazzaglia,Serena Muccilli,Selina Brighina

doi:10.3390/foods9060752

Abstract

Durum wheat is widespread in the Mediterranean area, mainly in southern Italy, where traditional durum wheat breadmaking is consolidated. Bread is often prepared by adding a lot of salt to the dough. However, evidence suggests that excessive salt in a diet is a disease risk factor. The aim of this work is to study the effect of a natural low-sodium sea salt (Saltwell®) on bread-quality parameters and shelf-life. Bread samples were prepared using different levels of traditional sea salt and Saltwell®. The loaves were packaged in modified atmosphere conditions (MAPs) and monitored over 90 days of storage. No significant differences (p ≤ 0.05) were found in specific volumes and bread yield between the breads and over storage times, regardless of the type and quantity of salt used. Textural data, however, showed some significant differences (p ≤ 0.01) between the breads and storage times. 5-hydroxymethylfurfural (HMF) is considered, nowadays, as an emerging ubiquitous processing contaminant; bread with the lowest level of Saltwell® had the lowest HMF content, and during storage, a decrease content was highlighted. Sensory data showed that the loaves had a similar rating (p ≤ 0.05) and differed only in salt content before storage. This study has found that durum wheat bread can make a nutritional claim of being “low in sodium” and “very low in sodium”.

Highlights

There is much evidence suggesting that excessive salt intake endangers our health [1,2,3], and reducing its consumption is one of the first steps to preventing noncommunicable diseases [4]
Dietary habits are often developed during childhood [5,6,7], so nutritional education towards a low-sodium diet with adequate potassium intake should be encouraged [8,9]
No significant differences in specific volumes were shown among the bread samples, regardless of the type and level of sea salt (Table 4)

Summary

Introduction

There is much evidence suggesting that excessive salt intake endangers our health [1,2,3], and reducing its consumption is one of the first steps to preventing noncommunicable diseases [4].Dietary habits are often developed during childhood [5,6,7], so nutritional education towards a low-sodium diet with adequate potassium intake should be encouraged [8,9]. There is much evidence suggesting that excessive salt intake endangers our health [1,2,3], and reducing its consumption is one of the first steps to preventing noncommunicable diseases [4]. In Italy, salt consumption by children and adolescents suggests that the average daily sodium consumption exceeds the official recommendations [10]. Natural foods contain modest amounts of sodium [11], and approximately two-thirds of salt intake come from its addition during food preparation [12]. Foods 2020, 9, 752 as significant contributors to salt intake, and targets were set for the food industry to meet in each category within a certain period [13]. The WHO member states have agreed to reduce the global population’s intake of salt by a relative

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